Ingredients
- 4oz (115g) Unsalted Butter
- 4oz (115g) Icing Sugar
- 4oz (115g) Plain Flour
- ½ cup egg whites (approximately 3 egg whites)
- 1 teaspoon vanilla extract
Method
Preheat oven to 190ºC Lightly beat the icing sugar and the butter.
Add egg gradually, still mixing. Add vanilla extract and add the flour in small amounts until it has combined with all the other ingredients. Do not over-mix.
Line a baking sheet with baking paper or a silicone sheet and place the template in position. Spread tuile mixture over the cut out shapes then with a palette knife, pushing down lightly, draw the blade across the template to remove all surplus paste. Make sure all the shapes are completely filled with the paste then carefully remove template. If you have mixed the paste to the correct consistency there should be very little ‘spreading’ of the shape when the template is removed.
Bake in oven for 6 to 7 minutes or until edges are browned.
Remove from oven and leave to cool or bend the tuiles while warm. This must be done very quickly as they cool down rapidly.
Putting the tray on the bottom of the oven might give you a little more time to do this but make sure you don’t burn the delicate tuiles by leaving them in the residual heat for too long.